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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Pitched Yeast Too Hot, Potential Contamination
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Old 04-07-2012, 05:48 AM   #11
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Hmm...I would probably bottle this after another week and put it way back in a box in my closet, and brew something else as soon as possible. Then, maybe 6 months later I would try putting some in the fridge to sample.

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Old 04-07-2012, 05:57 AM   #12
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I had a batch a while ago that when I hooked up my temp controller, I put it on the wrong setting. So, it turned the heat on and never went off. 24 hours later, I had a vigorous fermentation and it had hit 95 degrees. I cooled it down immediately and then I let it finish. A month after i bottled, the beer still had a fusel taste. 3 months later, it had a little less. 6 months later a lot less. I had one tonight because of this post. It's been 8 months now and it's a pretty good brown ale now. I would say its about 70% better than 8 months ago. I still have most of this batch left and I will open another on labor day. I read a post that said never throw a beer away (unless it's contaminated) just give it time. I'm a believer now but it has taken quite a while and a lot of patience. Good thing I brewed another batch right after I figured out I f****ed up lol

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Old 04-07-2012, 10:52 PM   #13
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Well depending on the style of beer a little fusel wont hurt too much, though if you sat down and drank 6 of them you'd probably get a headache. (it happened to me my first batch)

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Old 10-09-2012, 01:50 AM   #14
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Old bump, but just curious. What if you were to pitch to hot, and then get the beer cooled down in a swamp cooler and kept at 65-70 degrees before fermentation kicks off, would it matter?

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Old 10-09-2012, 01:54 AM   #15
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I have read negative results of pitching too hot and letting it cool. The questions how hot are you pitching? I have pitched as high as 85 and then cooled with no noticed problem.

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Old 10-09-2012, 01:26 PM   #16
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I'm thinking a 2.5 gallon hot wort, with 2 gallons of cold water added. Whatever that temp would be, wouldn't seem very hot, only a tad warm if your finger were to touch it. 75 - 80 maybe ??........

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Old 10-09-2012, 01:33 PM   #17
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everything you described about the fermentation itself sounded normal to me..... Beer blows off sometimes regardless of pitchinf temps and thats just how it goes. As far as contamination +1 to all that say your good, as co2 is pushing out nothing else gets in period.Fwiw there is a method called open fermentation that leaves the beer open once it starts bubbling and the english are famous for this method. don't be worried it is much harder to ruin a beer than you realize.

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Old 10-09-2012, 07:34 PM   #18
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Quote:
Originally Posted by JoeyChopps View Post
I have read negative results of pitching too hot and letting it cool. The questions how hot are you pitching? I have pitched as high as 85 and then cooled with no noticed problem.


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I'm thinking a 2.5 gallon hot wort, with 2 gallons of cold water added. Whatever that temp would be, wouldn't seem very hot, only a tad warm if your finger were to touch it. 75 - 80 maybe ??........

Ok, gonna bump this, lol........So, what's the verdict ??.......
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Old 10-09-2012, 07:55 PM   #19
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Ok, gonna bump this, lol........So, what's the verdict ??.......
There really is no 'verdict'. It's ideal to pitch your yeast at fermentation temps, but as long as the wort isn't hot enough to kill the yeast, it won't kill the yeast. Yeast get active pretty much as soon as you pitch, they begin absorbing o2 and reproducing shortly after. This is when yeast produce most of the precursors to off flavors (esters, phenols, diacetyl, etc.). Yeast also tend to produce excessive amounts of these things when stressed. Yeast can become stressed from temps that aren't ideal, or especially from big temp swings. See where this is going? If you pitch at say 85, and then let the swamp cooler cool to fermentation temps, the yeast are not only stressed due to the high temp, but further stressed from the change in temp as well, all of this during the phase where they're likely to kick unwanted flavor compounds in excessive amounts if they're stressed.
To answer your question, Yes, you can get away with pitching that warm and then cooling the wort further, and it's not guaranteed to cause problems, but it's definitely less than ideal.
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Old 10-09-2012, 08:07 PM   #20
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^

Wonderful answer.....Explains it all !! Thanks.........(Not that I pitched hot recently, (But I have done it)...; Just like to bump and learn from old threads)..........

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